Double bean & roasted pepper chilli

🥘 Ingredients

• onion 2
• celery sticks 2
• yellow or orange pepper 2
• sunflower oil or rapeseed oil 2 tbsp
• roasted red peppers 2 x 460g
• chipotle paste 2 tsp
• red wine vinegar 2 tbsp
• cocoa powder 1 tbsp
• dried oregano 1 tbsp
• sweet smoked paprika 1 tbsp
• ground cumin 2 tbsp
• ground cinnamon 1 tsp
• chopped tomatoes 2 x 400g
• refried beans 400g can
• kidney beans 3 x 400g
• black beans 2 x 400g

1. 1

   Put onion , celery sticks , and yellow or orange pepper with sunflower oil or rapeseed oil in your largest casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
2. 2

   Drain both jars of roasted red peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with chipotle paste , red wine vinegar , cocoa powder , dried oregano , sweet smoked paprika , ground cumin , and ground cinnamon . Whizz to a purée, then stir into the softened veg and cook for a few mins.
3. 3

   Add chopped tomatoes , refried beans with 1 can water and the reserved pepper juice. Simmer for 60 minutes until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
4. 4

   At this stage you can cool and chill the sauce if making ahead. Otherwise, add kidney beans and black beans , and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.